Cocoa and coffee fermentations Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Titre :	Cocoa and coffee fermentations Ajouter au panier
Auteur(s) :	Rosane F. Schwan, Éditeur scientifique Graham H. Fleet, Éditeur scientifique
Type de document :	Livre
Sujets :	CHOCOLAT ; FERMENTATION ; MICROBIOLOGIE ; CHAMPIGNON ; PRODUCTION ; DECHET ; MYCOTOXINE ; SECHAGE ; CACAO ; CAFE ; QUALITE ; SECURITE ; SOUS PRODUIT
Résumé :	Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to [...] Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2015
Format :	1 vol. (XVII-611 p.) / ill. en noir et en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Mixed Microbial Fermentations and Methodologies for Their Investigation; Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen Botany and Production of Cocoa; Uilson V. Lopes and Jose Luis Pires Methods of Cocoa Fermentation and Drying; Wisdom Kofi Amoa-Awua Microbial Activities during Cocoa Fermentation; Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet Biochemistry of Cocoa Fermentation; Jürgen Voigt and Reinhard Lieberei Quality and Safe[...] Mixed Microbial Fermentations and Methodologies for Their Investigation; Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen Botany and Production of Cocoa; Uilson V. Lopes and Jose Luis Pires Methods of Cocoa Fermentation and Drying; Wisdom Kofi Amoa-Awua Microbial Activities during Cocoa Fermentation; Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet Biochemistry of Cocoa Fermentation; Jürgen Voigt and Reinhard Lieberei Quality and Safety of Cocoa Beans; Lídia J. R. Lima and M. J. Rob Nout Cocoa Processing and Chocolate Technology; Emmanuel Ohene Afoakwa Agro-Industrial Uses of Cocoa By-Products; Disney Ribeiro Dias Botany and Production of Coffee; Ney Sussumu Sakiyama and Maria Amélia Gava Ferrão Methods of Coffee Fermentation and Drying; Carlos H. J. Brando and Maria Fernanda P. Brando Microbial Activity during Coffee Fermentation; Cristina Ferreira Silva Metabolic Responses of Coffee Beans during Processing and Their Impact on Coffee Flavor; Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof Quality of Coffee Beans; Luís Roberto Batista and Sara Maria Chalfoun Toxigenic Fungi and Mycotoxins in Coffee; Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro Management and Utilization of Wastes from Coffee Processing; Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núñez
Langue(s) :	Anglais
Identifiant :	978-1-4398-4791-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185887

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU4.3 SCH	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter